Roasted Beet Hummus

  • Author: Meagan


This is borrowed from Dinner with Julie and is basically just plain hummus, but it’s worth it for the beautiful color (with a hint of beet).



Roasted Beet Hummus

2 beets (wrap in foil, roast for an hour at 350, then peel)

1 can (19 oz/540 mL) chickpeas, rinsed and drained

4 cloves of garlic (or to taste)

2 T. lemon juice

1/4 c. EACH plain yogurt AND tahini

1 t. EACH cumin AND salt

24 T. olive oil


Put everything but the olive oil into your food processor and pulse until smooth.  Add the olive oil  1 tablespoon at a time, blending in between, until the hummus is the consistency that you’d like and then either refrigerate it or serve it straight away at room temperature with your favorite dippers.

  • Category: Appetizers, Beet, Beans


From Meagan's Kitchen

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